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Spring Salad
Serves 1
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Spring Salad
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Serves 1
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Directions
1
Chop the broccoli finely into small pieces.
2
Add the chopped broccoli into a large bowl.
3
Chop the asparagus into small, diagonal pieces.
4
Chop the sugar snap peas into small, diagonal pieces.
5
Add the chopped asparagus and sugar snap peas to the bowl with broccoli.
6
Boil water in a pot.
7
Add all the chopped vegetables to the boiling water and blanch them for approximately one minute.
8
Strain the blanched vegetables using a colander.
9
Cool off the blanched vegetables by running cold water over them.
10
Add the cooled vegetables back into the large bowl.
11
Squeeze half a lemon directly over the vegetables.
12
Drizzle olive oil over the vegetables.
13
Add salt, pepper, and garlic powder to taste.
14
Grate fresh garlic directly into the bowl.
15
Add nutritional yeast and white vinegar to the vegetables.
16
Mix all the ingredients very well to ensure everything is evenly distributed.
17
Remove the dill stems from the leaves.
18
Chop the dill finely.
19
Add the chopped dill to the vegetable mixture and mix thoroughly.
Ingredients
2 heads broccoli
1 bunch asparagus
1 handful sugar snap peas
0.5 lemon
0.5 cup olive oil
salt
garlic powder
1 clove fresh garlic
nutritional yeast
white vinegar
1 head dill
Equipment
knife
cutting board
large bowl
pot
colander
lemon juicer
salt shaker
pepper mill
grater
spoon
Tips
This recipe can be made with any spring vegetable.
You can mix it with salad, mix it with rice, or add protein on top.
You can eat it with a chip for a snack, as an appetizer, side dish, or part of a meal.
Blanch the vegetables for just a minute to keep them crunchy.
Cool off the vegetables by running under water, instead of an ice bath, to avoid extra dishes.
Chop up the herbs fine, like your mom, for better smell and taste.
Don't worry about garlic smell on your hands - it's yummy!
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